Parmesan-Crusted Chicken

The truth is I am not a fan of red sauce. While I always make homemade red sauce for my youngest son (never bottled), I never eat it beyond tasting to adjust the spices. So, I was quite happy to try a Parmesan Chicken without the marinara sauce; just plain Parmesano. The result, 5-star and the absolute #1 favorite recipe for my son Matthew.

A wonderful recipe of Parmesan-Crusted chicken, taking just 45 minutes from start to finish. Pre-freeze the chicken to firm it up and make the horizontal slicing easier. Pound the chicken thin to 1/4″. Dredge in flour, then egg white, then in grated Parmesan Cheese (mixed with 1 tbsp flour). Cook each side for 3 to 4 minutes in a non-stick pan. Serve with lemon slices.

Pounded thin, it takes just 7 to 8 minutes per batch to cook.

Problems:

  1. I accidentally shredded most of the cheese on the small side of a box grater, rather than the big side. The ingredients mentioned only “shredded” and “grated” and I forgot that “grated” meant the large holes.  Result: it tasted the same, but I prefer the ascetics of the larger pieces of cheese (should be like thatch work).

Rating: 5-star.
Cost: $7.50
How much work? Low.
How big of a mess?  Medium (needs 3 pie plates for dredging).
Started: 6:15.  Ready:  7:00.

BTW, this recipe is about a year old, so these don’t count towards my goal of 100 “new recipe”. As Q1 of 2010 ends, I have completed 24 new recipes; more or less on track.

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